Lemon Cheesecake Squares
Deliciously cream and perfectly acidic, these little lemon cheesecake squares are a great low carb dessert option at only 3.2g carbs per serving.
Servings 9 servings
Calories 364kcal
Ingredients
For the base
- 145 g almond flour
- 2.5 TB powdered erythritol confectioners
- 60 g unsalted butter melted
For the cheesecake
- 300 g full-fat cream cheese (soft cheese)
- 2 lemons zest and juice
- 1.5 tsp gelatine powder
- 250 g double cream
- 40 g powdered erythritol confectioners
To finish
- 1 lemon finely grated zest
Instructions
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Grease and line the base and sides of a square baking tin (or brownie tin) with parchment paper. (My dish was approximately 18 x 18cm / 7 x 7").
- Combine the almond flour and sweetener together in a bowl. Pour in the melted butter and combine until the mixture resembles moist breadcrumbs.
- Tip the mixture into the prepared dish and compress it down into an even, compact layer. I always poke it lightly with a fork too.
- Bake for 12-13 minutes, then remove and allow to cool completely.
- Once the base has cooled, start with the cheesecake filling. Tip the cream cheese into a bowl and use a microplane or fine zester to finely grate the rind of two lemons into the bowl. Set aside. Halve the zested lemons and and squeeze all the juice into a small pan (catch the pips!) Squeeze thoroughly - you want every last drop. This is what you should have ready:
- Heat the lemon juice over a medium heat and scatter in the powdered gelatine. Once the gelatine has dissolved, lightly stir to ensure it has completely melted. Pour the mixture through a strainer (I use a tea strainer) into a small, clean bowl and set aside to cool a little.
- In a larger, separate bowl, use a hand mixer to whip the double cream to soft peaks. Once you have reached the soft peak stage, add the cream cheese/lemon zest mixture as well as the sweetener. Mix well to combine. Lastly, pour in the cooled gelatine mixture and mix one last time to combine evenly.
- It may stiffen quickly, so pour the mixture immediately onto the cooled base and smooth the top. Cover and place in the fridge to set for 6 hours.
- To serve, carefully lift the cheesecake out of the dish and peel away the parchment paper.
- Use a microplane or fine zester to grate the zest of the lemon used to finish over the top to decorate. Slice into 9 equal squares before tucking in. NOTE: If you choose to use a round cake tin to make this in (and slice into 8 pieces instead of 9 squares, the carbs will be 3.6g carbs each).*I wrap each piece up and freeze them for Funnyman.
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 364kcal | Carbohydrates: 3.2g | Protein: 6.4g | Fat: 36g